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PERFECT L. Reuteri Yogurt Cook with Anova Sous Vide Precision Cooker
Member Forum >> Microbiome and Digestive Health >> PERFECT L. Reuteri Yogurt Cook with Anova Sous Vide Precision Cooker

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Posted: 2/19/2019 10:17:29 AM Edited: 2/19/2019 10:19:03 AM (2)   I made my first batch of Dr Davis’ L. Reuteri Yogurt and it was so easy! I used the Anova Culinary Sous Vide Precision Cooker | WI-FI + Bluetooth device and the cook was effortless and easy. https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B01HHWSV1S?th=1   I followed Dr Davis’ recipe protocols: 1 qt Organic Half & Half (Sprouts Market) 2 tablespoons inulin (Amazon) 10 crushed tablets BioGaia Gastus (Amazon.   I crushed the 10 BioGaia Gastus tables with a rolling pin.  (maybe 30 seconds) I then combined the crushed BioGaia Gastus tablets with the 2 tablespoons of inulin in a glass bowl and mixed in 2 tablespoons of Half & Half to create a slurry.  (Maybe 3 minutes, including stirring). I then added the remainder of the Half & Half and stirred for another minute. I poured the concoction into 3 mason jars. I then placed the 3 mason jars into a tub of water pre-heated at 105° I set the Anova Sous Vide timer for 36 hours and set the temp at 105° . I walked away and came back 36 hours later to PERFECT and delicious thick and tangy yogurt! So easy!  I highly recommend the Wifi version of the Anova Sous Vide because you can monitor & adjust the settings from anywhere.  I literally set it and walked away!    Tags:

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Posted: 2/19/2019 6:56:29 PM Back to Top   Perfect, No!  You can appreciate why I discourage people from reinventing the wheel and sticking to the basic methods I came up with: beautiful, delicious end-results.  Tags:

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Posted: 3/16/2019 1:09:38 PM Edited: 3/16/2019 1:11:09 PM (1) Back to Top   Are you using inulin?  If so, how much? I cook at 105 for 36 hrs.  I use 1 pt mason jars.  Tags:

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Posted: 3/18/2019 3:27:00 PM Back to Top   BioGaia responded to my email and confirmed it is the same product, just marketed in different ways by different partners. " Tags:

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Posted: 3/23/2019 1:34:36 PM Back to Top   No Mercy: Are the mason jars sealed with a lid?  Do you submerge the mason jars in the tub of water? Thank you, Virginia Tags:

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Posted: 3/25/2019 6:47:21 PM Back to Top   Thanks NoMercy.   I’m on it!   Tags:

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Posted: 5/16/2019 12:00:46 PM Back to Top   As a further check, consider taking the temp of the finished yogurt. Your goal is 97 degrees. I run my sous vide at 100 degrees, per Dr. Davis, to get that final result. Tags:

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Posted: 4/6/2020 10:22:25 AM Back to Top   NoMercy........Do you heat the half and half before adding the inulin and tablets? I have been heating it to 105 degrees. Maybe I can skip this step. Thanks much! Tags:

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Posted: 4/25/2020 3:57:50 PM Back to Top   Yes, there’s enough water to cover 6 pint jars, in my case. My container isn’t tall enough for quart jars. The Anova circulates the water gently. I set the Anova for 100 degrees F, and the finished yogurt is 97 degrees F. Tags:

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Posted: 8/10/2025 12:03:55 PM Back to Top   Is the Anova Sous Vide Precision Cooker still the best option for making yogurt? Thanks   Tags:

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Posted: 8/11/2025 8:11:50 AM Back to Top   Thank you natural1. Blessings.  Tags: